Choc-chip skillet cookies

Photography by: Rob Palmer

This choc-chip skillet cookies recipe from I Quit Sugar: Simplicious Flow by Sarah Wilson is completely sugar-free!




  • 60 g butter
  • 1 tablespoon rice malt syrup
  • ½ teaspoon vanilla powder
  • 1 organic egg
  • 2 cups almond pulp, or 2 cups almond meal
  • 1 teaspoon baking powder
  • Pinch of sea salt
  • 50g dark (85% cacao) chocolate, roughly chopped
  • Thickened cream, to serve


  • Preheat the oven to 180°C (160°C fan-forced).
  • Place a small skillet over low–medium heat. Add the butter, rice malt syrup and vanilla and stir until the butter melts. Remove from the heat and allow to cool slightly.
  • Crack the egg into the skillet and lightly whisk with a fork to combine. Add the almond pulp or meal, baking powder and salt and stir to form a batter. Fold through the chocolate pieces.
  • Flatten the mixture around the skillet with a spatula. Place in the oven and bake for 15 minutes, until very lightly browned on top. Slice and serve immediately with a dollop of cream.

Keep up to date with news by signing up to's free newsletter or by liking us on Facebook